The acidity analysis of the olive oil shows the percentage of oleic acid found in the oil. Depending on its acidity, olive oil is classified as Extra Virgin Olive Oil, if the acidity is less than 0.8%. Our olive oil has an acidity of less than 0.3%.
It has a strong fruity and at the same time soft taste because of its very low acidity. It also leaves a slightly bitter aftertaste and a slight burning sensation in the throat, due to the high content of Oleocanthal and Oleacein, which have significant biological activity and have been attributed with anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
Thallon's special way of production begins with the careful management of cultivation. The harvesting period is chosen in order to achieve the maximum concentration of polyphenols in the final product. Thus, the olives are collected unripe (green). Harvesting is entirely handpicked so that the olive fruit is not injured. Then, the olive fruits pass through careful sorting, where leaves and inappropriate fruits are removed. Olive oil extraction takes place no later than 24 hours after the harvest. The harvested olives are transported to the mill in perforated crates, where they are initially washed with drinking water and then olive oil extraction follows, which is done mechanically. We follow procedures that are applied in an exemplary and meticulous manner, aiming the production of high-quality olive oil.
European regulations require that olive oil extraction should be carried out at temperatures below 27ºC in order to qualify an olive oil as cold-extracted or cold-pressed, i.e. Extra Virgin Olive Oil. Olive oil extraction is done within 24 hours from harvest. The olives are placed in perforated crates and are transported to the two-phase ecological mill, which is certified to the International Standard ISO 22000, regarding food hygiene and safety management. There, they are initially washed with drinking water. Then, olive oil extraction begins, which is done mechanically, without the addition of water, and at ambient temperature, i.e. from 20ºC to 27ºC, temperatures prevailing in September in Chalkidiki, Greece. Finally, the product is transported and stored in INOX tanks, suitable for storing food, until standardization and bottling.
One of the biggest enemies of olive oil is light. If exposed to light, it may begin to oxidize within a few months, which completely alters its flavor and nutritional properties and renders it unsuitable for consumption. THALLON is packed in light-proof, externally colored, glass bottles. It is standardized and bottled unfiltered and complies with the standards of food hygiene and safety management of the International Standard ISO 22000. So, we are confident that the final product you receive retains all its nutritional value.